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Measurements
Thanks to Linda Padgette for sharing these recipes with us!
      Title: Stewed Potatoes
 Categories: Vegetables
      Yield: 4 Servings
 
  13/16    New Potatoes
      1 lb Margarine/butter
    1/4 c  Milk
           Salt & Pepper to taste
 
  Scrape (do not peal) the red skins from the new potatoes.  Rinse good,
  then place in pot with water covering the potatoes.  Bring to a boil,
  then reduce heat, cover and let cook until the potatoes are tender
  (but not falling apart).  Take off of heat.  Gently shake the mixture
  to loosen some of the potato into the broth.  Put the margarine into
  the mixture. Pour milk into the mixture.  Sprinkle with salt and
  pepper.  Stir and let sit until rest of the meal is prepared.
  
  Serve in a soup bowl as a side dish.
 
 

      Title: Roasted Potatoes
 Categories: Vegetables
      Yield: 4 Servings
 
      4    Potatoes
 
  Wash potatoes thoroughly and cut off any bad spots on the potato.
  Boil until potato is done.
  
  Slice the each potato into 4 or 5 wedges.  Place meat side down into
  the roasting pan with beef (or deer) roast that is almost done (do
  not remove meat juices).  Cook until meat is done and potato is crisp
  on the outside but tender on the inside.


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